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All Journal Majalah Ilmiah Peternakan
N. L. P. Sriyani, N. L. P.
Program Studi Peternakan, Fakultas Peternakan Universitas Udayana Denpasar
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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MIKROBIOLOGI DAGING SAPI BALI YANG DIMARINASI DENGAN LARUTAN BUBUK DAUN KELOR (Moringa oleifera Lamk) DENGAN KONSENTRASI YANG BERBEDA I P. G. S., RAGAWARDANA; SRIYANI, N. L. P.; WIBAWA, A. A. P. P.
Majalah Ilmiah Peternakan Vol 26 No 1 (2023): Vol. 26 No. 1 (2023)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MIP.2023.V26.i01.p06

Abstract

This study aimed to investigate the effect of marinating with Moringa leaf powder solution with different con- centrations on microbiological of Bali beef stored at room temperature for 12 hours. The experimental design used was a completely randomized design (CRD) with four treatments and four replications. Each replication consisted of 100 g of beef. The four treatments were: P0 (Bali beef marinated in 0% solution of Moringa leaf powder), P1 (0.2% w/v solution of Moringa leaf powder), P2 (0.4% w/v solution of Moringa leaf powder), P3 (0.6% w/v solution of Moringa leaf powder). The variables observed in this study were the Total Plate Count (TPC), Total Coliform and Escherichia coli, the pH value, and the water content of the meat. The results showed that the treatment of Moringa leaf powder had a significant effect (P<0.05) on microbiological of Bali beef. The conclusion of this study is that the marinated solution of Moringa leaf powder affects the microbiological quality of Bali beef, which reduces the Total Plate Count (TPC), but has no effect on total Coliform, Escherichia coli, water content, and pH levels. Total Plate Count, Coliform, Escherichia coli, and all treatments were above the SNI threshold. It means that Bali beef mari- nated with concentrations of 0% (P0), 0.2% (P1), 0.4% (P2), and 0.6% (P3) and stored at room temperature for 12 hours is not suitable for consumption.
KARAKTERISTIK GELATIN DARI KULIT KAKI TERNAK DAN POTENSINYA SEBAGAI EDIBLE FILM Miwada, I. N. S.; Simpen, I. N.; Hartawan, M.; Puger, A. W.; Sriyani, N. L. P.
Majalah Ilmiah Peternakan Vol 18 No 3 (2015): Vol 18, No 3 (2015)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (315.268 KB) | DOI: 10.24843/MIP.2015.v18.i03.p06

Abstract

Tujuan penelitian ini adalah mengembangkan potensi protein kolagen yang terdapat pada kulit kaki ternak(kulit kaki ayam broiler/kka, kulit kaki kambing/kkk dan kulit kaki sapi/kks) menjadi produk gelatin dan mengkajipotensinya sebagai edible film. Ekstraksi protein pada kka, kks, dan kkk dalam water bath yang sebelumnyadicuring dengan asam asetat (1,5%) selama 3 hari. Dilanjutkan produksi edible film dalam 100 ml aquades denganperlakuan formulasi gelatin dan gliserol (1:0); (5:1); (10:1); (15:1) dan (20:1). Hasil penelitian menunjukkan bahwagelatin kks paling tinggi (P<0,05) kandungan proteinnya (85,17%) diikuti gelatin kkk (80,38%) dan kka (79,43%).Namun secara viskositas gelatin kkk (5,70 poise) paling tinggi (P<0,05) diikuti oleh kks (5,27 poise) dan kka (4,93poise). Hasil analisis FTIR menunjukkan bahwa gelatin jenis kks, kkk, dan kka terbukti sebagai gelatin melaluikarakterisasi serapan gugus fungsi. Karakterisasi tersebut terbagi dalam 4 bagian puncak serapan khas gelatinyaitu serapan amida A, amida I, amida II dan amida III. Kajian penggunaan jenis gelatin-gliserol dengan rasioberbeda menghasilkan viskositas edible film yang cenderung meningkat (P<0,05) dengan rentang rata-rata 1,89-3,77 poise. Sementara kandungan proteinnya nyata berbeda dengan nilai tertinggi pada rasio 10:1. Kandunganprotein edible dari gelatin kkk tertinggi (P<0,05) diikuti kka dan kks dengan nilai berturut-turut (0,38%; 0,27%dan 0,25%). Kesimpulan penelitian bahwa gelatin kks nilainya lebih tinggi diikuti kkk dan kka. Penggunaan ketigajenis gelatin ini sebagai edible film menghasilkan formula terbaik pada rasio 10:1 yaitu 10 g gelatin dan 1 ml gliseroldalam 100 ml aquades.
STUDY MIKROBIOLOGIS KEFIR DENGAN WAKTU SIMPAN BERBEDA Lindawati, S. A.; Sriyani, N. L. P.; Hartawan, M.; Suranjaya, I. G.
Majalah Ilmiah Peternakan Vol 18 No 3 (2015): Vol 18, No 3 (2015)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (444.717 KB) | DOI: 10.24843/MIP.2015.v18.i03.p03

Abstract

Penelitian ini bertujuan untuk mengetahui kualitas mikrobiologis kefir dengan waktu simpan sampai 12 haridengan bakteri asam laktat yang stabil. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan limaperlakuan dan setiap perlakuan terdiri dari empat ulangan. Kelima perlakuan itu adalah T0 (kefir dengan waktusimpan 0 hari), T3 (kefir dengan waktu simpan 3 hari), T6 (kefir dengan waktu simpan 6 hari), T9 (kefir denganwaktu simpan 9 hari), dan T12 (kefir dengan waktu simpan 12 hari). Hasil penelitian menunjukkan bahwa totalbakteri asam laktat pada kefir dengan waktu simpan 0-12 hari diperoleh 2,81.107 -9,65.107cfu/g. Kisaran nilai pHpada semua perlakuan berkisar antara 3,52-3,88, sedangkan total asam menunjukan bahwa semakin lama waktusimpan kefir semakin meningkat nilai total asamnya (1,75-5,57%) serta tidak ditemukan adanya pertumbuhanE.coli sebagai indikator bakteri sanitasi. Dari hasil penelitian dapat disimpulkan bahwa kefir dengan waktu simpansampai 12 hari pada suhu 5°C memiliki kualitas mikrobiologi yang baik dengan bakteri asam laktat berkisar antara2,81.107–5,98.107cfu/g; pH 3,52-3,88; total asam 1,75-3,45%; dan tidak ditemukan adanya pertumbuhan E. coli.
NILAI ORGANOLEPTIK DAGING SAPI BALI YANG DIMARINASI DENGAN MADU TRIGONA D., RAMADHANI; SRIYANI, N. L. P.; DEWANTARI, M.
Majalah Ilmiah Peternakan Vol 27 No 1 (2024): Vol. 27 No. 1 (2024)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MIP.2024.V27.i01.p07

Abstract

This’ research aims’ to’ determine’ the’ best effect’ and’ assess the’ organoleptic’ value of’ Bali’ beef after marina- tion using Trigona honey. The meat marination process was’ carried’ out’ for 30’ minutes’ at’ room’ temperature’. The’ research design’ used’ was a’ Completely’ Randomized’ Design’ (CRD) with’ four’ treatments’ and’ seven replica- tions’. The’ four treatments’ included non-marinated meat’ (P0), meat’ marinated’ with’ 5 ml of Trigona honey (P1), meat marinated with 10 ml of Trigona honey (P2), and meat marinated with 15 ml of Trigona honey (P3). The’ vari- ables’ observed’ in’ the study’ included’ color’, aroma’, taste, texture’, tenderness, and’ overall acceptance evaluated by 15 semi-trained panelists. The results showed that marinating Bali beef with Trigona honey significantly influen- ced color, aroma, taste, tenderness, and overall acceptance, but’ did’ not’ have’ a’ significant’ effect’ on’ texture. The’ conclusion’ of this’ study’ is’ that’ the best marination for Bali beef is achieved using Trigona honey at a level of 10 ml, as indicated by the increased values of aroma, taste, texture, tenderness, and overall acceptance by the panelists.
KUALITAS KIMIA DAGING SAPI BALI YANG DIMARINASI DALAM EKSTRAK DAUN KELOR, TEH DAUN KELOR, DAN BUBUK DAUN KELOR I. M. P., GUNAWAN; SRIYANI, N. L. P.; WIBAWA, A. A. P. P.
Majalah Ilmiah Peternakan Vol 26 No 2 (2023): Vol. 26 No. 2 (2023)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MIP.2023.v26.i02.p02

Abstract

Moringa oleifera leaves contain antioxidant compounds that play a role in preventing lipid oxidation in beef. This study aimed to find out the best product and comprehend the chemical quality of the result of marinated bali beef with moringa oleifera leaves extract, moringa oleifera leaves tea, and moringa oleifera leaves powder. Ma- rinating in this study was conducted for 1 hour at cold temperatures. The research design used was a completely randomized design with 4 treatments and 4 replications. The four treatments were meat that was not marinated (P0), 0,4% of moringa leaves extract marinated meat (P1), 0,4% of moringa leaves tea marinated meat (P2), 0,4% of moringa leaves powder marinated meat (P3). The variables observed were moisture, ash, protein, fat and carbohy- drate. The results indicated that the marinated bali beef in moringa leaves extract, moringa leaves tea, and moringa leaves powder had a significant effect (P<0,05) on protein content which tended to increase and the fat content decreases, but had no significant effect (P>0,05) on moisture, ash, and carbohydrate contents. From the results of this study, it can be concluded that for marinating bali beef, the best used is moringa oleifera leaves powder filtrate of 0,4% which can increase the protein content and decrease the fat content of bali beef.
PENAMPILAN PRODUKSI DAN KARAKTERISTIK KARKAS AYAM JOPER YANG DIBERI ADITIF EKSTRAK DAUN PEPAYA (Carica papaya L.) PADA AIR MINUM SRIYANI, N. L. P.; WIRAPARTHA, M.; DEWI, G. A. M. K.
Majalah Ilmiah Peternakan Vol 26 No 3 (2023): Vol. 26 No. 3 (2023)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MIP.2023.v26.i03.p06

Abstract

The objective of this research is to know the performance of the production and carcass characteristic of Joper chick that offered additive extract of the Carica Papaya L leaf in it drinking water. The research used Complete Randomized Design with 4 treatments and 4 replicates. The animal used were 48 Jover chicks. Each replicate was consisted of 3 chicks. The treatments were P0 (drinking water without additive extract of the Carica Papaya L leaf; P1 (drinking water plus 25 ml of additive extract of the Carica Papaya L leaf; P2 (drinking. water plus 30 ml of additive extract of the Carica Papaya L leaf; P3 (drinking water plus 35 ml of additive extract of the Carica Papa- ya L leaf. Variable that were observed were production performance i.e. body weight, feed consumption and Feed Conversion Ratio (FCR) and carcass characteristic i.e. carcass weight, carcass percetage, comercial carcass cut. Data were analized use one way analysis variance, and if there is significant different (P < 0,05) it will be continued use Duncan test. Results of the research showed that there was no significant different on performance variable of production i.e. end of body weight, body weight gain, and feed consumption except variable of FCR of the P3 was the lowest and significant different (P < 0.05) than the others. This result showed that the P3(drinking water plus 35 ml extract of the Carica Papaya L leaf ) could increased feed intake efficiency of the chick. The research was also showed that the addition of extract of the Carica Papaya L leaf in the drinking water was no significantly affected to the carcass characteristic of the chicks.
PENGARUH ADITIF EKSTRAK DAUN PEPAYA (Carica papaya L.) PADA AIR MINUM TERHADAP KUALITAS FISIK DAGING AYAM JOPER C. F. B., GIRSANG; SRIYANI, N. L. P.; DEWI, G. A. M. K.
Majalah Ilmiah Peternakan Vol 25 No 2 (2022): Vol. 25 No. 2 (2022)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MIP.2022.V25.i02.p05

Abstract

This study aims to determine the effect of adding papaya leaf extract (Carica papaya L.) on drinking water to physical quality of Joper chicken meat. This study used a completely randomized design (CRD) with four treatmen- ts and four replications. Every unit was contained 3 Joper chickens. The treatments were drinking water without papaya leaf extract (P0), drinking water with 25 ml of papaya leaf extract in 1 liter of water (P1), drinking water with 30 ml of papaya leaf extract in 1 liter of water (P2), drinking water with 35 ml papaya leaf extract in liters of water (P3). The variables observed were pH, color, water holding capacity, cooking loss, and weep loss. The results showed that the addition of papaya leaf extract had a significant effect (P<0.05) on the physical quality of Joper chicken meat. Papaya leaf extract decreased the physical quality of Joper chicken meat in terms of water holding ca- pacity, cooking loss, and weep loss in P2 and P3 treatments. However, this papaya leaf extract treatment improves the quality of the flesh color to become brighter. The conclusion of this study is the addition of papaya leaf extract in drinking water affects the physical quality of Joper chicken meat compare without papaya leaf extract. The treat- ment that gave the best results was P1 treatment with the addition of 25 ml of papaya leaf extract.
KAJIAN KUALITAS FISIK DAGING KAMBING YANG DIPOTONG DI RPH TRADISIONAL KOTA DENPASAR Sriyani, N. L. P.; Tirta A., I. N.; Lindawati, S. A.; Miwada, I. N. S.
Majalah Ilmiah Peternakan Vol 18 No 2 (2015): Vol 18, No 2 (2015)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (258.806 KB) | DOI: 10.24843/MIP.2015.v18.i02.p03

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui apakah daging kambing yang di potong di RPH Tradisional di kota Denpasar layak di konsumsi di lihat dari aspek kualitas fisik daging. Data yang diperoleh di tabulasi dan dianalisis menggunakan metode diskriptif. Dari hasil penelitian ini, didapat rata-rata kualitas fisik daging kambing yang di potong di RPH tradisional di kota Denpasar adalah nilai pH 5,59, nilai warna daging adalah 5,14, nilai susut masak 39,74% dan nilai daya ikat air daging 30,90%. Berdasarkan hasil penelitian dapat disimpulkan bahwa kualitas fisik daging kambing yang dipotong di RPH tradisional di Denpasar masih dalam keadaan baik/normaldilihat dari variable pH yang ada dalam kisaran pH ultimat dan variable lain seperti warna, susut masak dan daya ikat air daging dalam angka yang normal.
NILAI ORGANOLEPTIK DAGING SAPI BALI YANG DIMARINASI DENGAN DAUN KELOR SEGAR, TEH DAUN KELOR, DAN BUBUK DAUN KELOR I. G. N., ARDITE; SRIYANI, N. L. P.; SUARTA, G.
Majalah Ilmiah Peternakan Vol 26 No 2 (2023): Vol. 26 No. 2 (2023)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MIP.2023.v26.i02.p07

Abstract

Bali beef is a meat that is quite attractive to the public. This study aims to find out the best ingredients and deter- mine the organoleptic value of Bali beef marinated using fresh moringa leaves, moringa leaf tea, and moringa leaf powder. Marinate the meat for 1 hour at room temperature. The research design used was a completely randomized design with four treatments and four replications. The four treatments were meat marinated with aquadest (P0); meat marinated using fresh moringa leaves 0.4% (P1); meat marinated using moringa leaf tea 0.4% (P2); and meat marinated using moringa leaf powder 0.4% (P3). The variables observed in this study were organoleptic tests of color, aroma, taste, texture, tenderness, and overall acceptance which were assessed by 15 semi-trained panelists. The results showed that Bali beef marinated using fresh moringa leaves, moringa leaf tea, and moringa leaf pow- der had a significant effect (P<0.05) on aroma, tenderness, and overall acceptance, but had no significant effect (P>0.05) on color, taste, and texture. The results of this study can be concluded that the best Bali beef marinade is using moringa leaf powder filtrate as much as 0.4% seen from the increase in the value of aroma, tenderness, and overall acceptance of the panelists.
Co-Authors ., Nurhafidah A. A. OKA A. W. Puger C. F. B., GIRSANG D., RAMADHANI D.M., Sitio DESAK PUTU MAS ARI CANDRAWATI G. A. M. K. Dewi G. G. K., Bayu I N. T. Ariana I Nyoman Sumerta Miwada I P. G. S., RAGAWARDANA I. G. N., ARDITE I. G. Suranjaya, I. G. I. M. P., GUNAWAN I. N. Simpen, I. N. I. N. Tirta A., I. N. M. DEWANTARI M. HARTAWAN, M. M. Wirapartha, M. N., Situmorang S. A. Lindawati Suarta, G. Wibawa, A. A. P. P.